Start by whipping the 4 large egg whites and 65 grams of dark brown sugar in a medium bowl to stiff peaks.

In a separate bowl combine the 16 oz mascarpone, 3 tablespoons malted milk powder, ¾ teaspoon kosher salt, and the 4 egg yolks. Whisk together until smooth and creamy.

Fold the whipped egg whites into the mascarpone mixture in two additions.

Cut your 3 large bananas, sans peel ok, into bite sized pieces. Fold the banana into the cream mixture until evenly dispersed. Set aside.

Empty the 2 Binggrae banana milk cartons into a bowl.

Quickly dip each lady finger into the milk before placing it into a 9”x9” baking dish, or your tiramisu vessel of choice.

Create an even layer of soaked lady fingers. Dump half of the banana mascarpone filling into the pan. Using a small off set spatula, evenly spread the mixture over the lady fingers.

Drizzle some of the dulce de leche over the banana mascarpone filling.

Dust a thin layer of cocoa powder over the dulce de leche.

Repeat soaking the lady fingers and evenly arranging them over the cocoa powder.

Top the second layer of soaked lady fingers with the remainder of the banana mascarpone mixture. Evenly spreading it out with your small off set spatula.

Cover the tiramisu directly with plastic wrap. Store in the fridge for a minimum of 4 hours, but preferably overnight.

Before serving, top the tiramisu with another drizzle of dulce de leche and a hearty dusting of cocoa powder.